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A tasty world tour―with savory sauces!
Take your next entrée further than it’s ever been before. The World Sauces Cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globe―including Satay, Adobo, Creole Remoulade and Comeback Sauce, Baba Ghanoush, and Pesto Della Zia.
In addition to helpful prep tips and storage instructions, each sauce recipe comes complete with a flavor profile, spiciness index, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them.
The World Sauces Cookbook includes:
A world of flavor―From Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries.Saucy suggestions―Learn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options.Perfect pairings―Pick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées.
Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.
From the Publisher
Sample Recipe: Pomegranate-Beet Raita Yogurt Sauce (India/Pakistan)
Prep: 15 minutes / Cook time: 10 minutes / Makes: 1 1.5 cups
Instructions:
1. In a medium pan over medium heat, sauté the beets in 1 tablespoon of oil until soft, about 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, or until golden brown (they’ll turn red, too). Mix in the cumin. Let cool.
2. In a small skillet over medium-low heat, toast the sesame seeds for 1 to 2 minutes, until the aroma is revealed.
3. In a food processor, process the beets, shallots, and garlic with the remaining 1 tablespoon of olive oil.
4. In a medium bowl, fold the mixture into the yogurt. Add the sesame seeds, lemon juice, and salt.
5. Sprinkle the pomegranate seeds and mint on top.
What is a Raita?
Raitas are yogurt-based sauces geared toward offsetting the heat of masalas and curries (try it with Coconut Curry on page 8). It also works as a sauce or condiment for proteins. Hiding sweet treasures like pomegranate seeds, which are featured prominently in Pakistani and Indian cuisines, in with savory meats and veggies always achieves a tasteful surprise.
Ingredients: 2 or 3 small beets, shredded, 2 tablespoons extra-virgin olive oil, divided, 1 shallot, chopped 1 garlic clove, chopped, ½ teaspoon ground cumin, 1 teaspoon black sesame seeds 1 cup full-fat yogurt, Squeeze of lemon juice, 1 teaspoon salt 2 tablespoons pomegranate seeds, Several fresh mint leaves Special equipment needed: Food processor
Publisher : Callisto
Publication date : July 30, 2019
Language : English
Print length : 238 pages
ISBN-10 : 1641524782
ISBN-13 : 978-1641524780
Item Weight : 1.2 pounds
Dimensions : 7.5 x 0.58 x 9.25 inches
Best Sellers Rank: #1,147,418 in Books (See Top 100 in Books) #21 in Sauces & Toppings Cooking #29 in Soups & Stews Cooking #663 in Herb, Spice & Condiment Cooking
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